Springbok Loin with Mustard Sauce – South Africa

I’m delighted to find that Woolies now sell springbok, which makes it very easy to explore this very South African game meat. This recipe is so super simple it hardly qualifies as a recipe, but then again, I find simple food is often the best. It can be served either hot or cold, and is really good either way.

The cold version is a good starter, not least since it can easily be prepared the day before. If you have a big dinner I find it really helps when you can have at least one of the courses ready beforehand. Springbok can be served rare, medium or well done, depending on your taste. Personally, I prefer medium done.

Serves 4 as a starter

Springbok loin, about 250 g

2 teaspoons NOMU African Rub or 2 tsp of a mix of ground coriander, cumin, black pepper, cinnamon and ginger (a little bit of each, most of the coriander)

Olive oil for frying

2 tablespoons olive oil for the sauce

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

Salt and pepper to taste

Rub the meat with the spice mix, then pan fry in a grill pan on high to medium heat, for 6 minutes for rare or 12 minutes for medium done.

Put the grilled meat on a plate and let it rest for at least 5 minutes. If you are going to serve it hot, then prepare the mustard sauce as the meat is resting.

For the mustard sauce, simply mix the olive oil, balsamic vinegar, mustard, salt and pepper and whisk to a smooth sauce.

For a hot serving, slice the meat thinly, put on a plate and splash the mustard sauce on top. Decorate with some salad leaves and sliced strawberries on the side.

For a cold serving, keep the meat whole in the fridge and take out 10 minutes before you plan to serve it. Slice thinly and do same as with hot serving above.